Peppery Coriander And Dill Spice Rub Recipes
THE ULTIMATE DRY RUB
This is a great Dry Rub for ribs, for chicken, brisket, chicken wings, and more. Use this dry rub on any meat that you're grilling, smoking, or cooking in the oven.
Provided by lyuba
Categories Appetizer Main Course
Time 5m
Number Of Ingredients 9
Steps:
- Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
- Dry rub can be used right away or stored for up to 6 months.
- To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
- To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)
Nutrition Facts : Calories 331 kcal, Carbohydrate 77 g, Protein 6 g, Fat 4 g, Sodium 13998 mg, Fiber 13 g, Sugar 50 g, ServingSize 1 serving
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
PEPPERY CORIANDER AND DILL SPICE RUB
Make and share this Peppery Coriander and Dill Spice Rub recipe from Food.com.
Provided by Abby Girl
Categories Tuna
Time 10m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- Grind all ingredients in a spice grinder until no whole peppercorns remain.
Nutrition Facts : Calories 175.6, Fat 9.6, SaturatedFat 0.7, Sodium 17458, Carbohydrate 32, Fiber 18.9, Sugar 0.8, Protein 7.8
PEPPER AND CORIANDER RUB
This is an unbelievable good rub. I thought the black pepper would be overpowering, but it really isn't. It is absolutely fabulous on grilled fresh tuna. Another favorite is pork tenderloin.
Provided by Pepina Rae
Categories < 15 Mins
Time 10m
Yield 1 1/8 cup
Number Of Ingredients 5
Steps:
- In food processor, "crack" the pepper, coriander seeds, and salt separately and then mix, adjusting amount of salt to taste.
- Rub olive oil on fish or meat and sprinkle with garlic powder.
- Rub mixture over entire piece.
- Barbecue or bake in oven as you prefer.
Nutrition Facts : Calories 106, Fat 6.3, SaturatedFat 0.3, Sodium 12.4, Carbohydrate 19.6, Fiber 14.9, Protein 4.4
CORIANDER-HERB SPICE RUB
Categories Herb Quick & Easy Low/No Sugar Rosemary Spice Thyme Coriander Bon Appétit
Number Of Ingredients 5
Steps:
- Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days.
ALL-PURPOSE SPICE RUB
The next time you're invited to a barbecue, bring a jar of this homemade spice rub; it makes a great gift.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)
Number Of Ingredients 18
Steps:
- In a small bowl, combine all the ingredients, using your hands to break up the sugar.
- Replace some of the paprika with cumin, coriander and chili powder.
- Replace some of the oregano and thyme with turmeric, curry powder, ground ginger, and cardamom.
- Replace some or all the oregano and/or thyme with dried tarragon, marjoram, and rosemary, dill, or basil. Omit the cayenne pepper.
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